Potato Leek Soup by Chef Jim Keegan

Potato Leek Soup

Ingredients
  

  • 3 tbsp unsalted butter or plant-based butter
  • 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
  • 3 cloves garlic, peeled and smashed
  • 2 pounds Yukon gold potatoes, peeled and roughly chopped into 1/2-inch pieces
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup heavy cream or plant based creamer

Instructions
 

  • Melt butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
    Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
    Fish out the thyme sprigs and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches). Add the heavy cream or plant-based creamer and bring to a simmer. Taste and adjust seasoning with salt and pepper.
    If the soup is too thin, simmer until thickened. If the soup is too thick, add water or stock to thin it out. Garnish with crispy fried leaks. You can thinly slice, mix with cornstarch, salt, and pepper and fry in oil on medium to high heat until lightly brown.
    HAPPY EATING!!

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